Southern Crab & Artichoke Dip
When it comes to dips, the Southern Crab & Artichoke Dip stands tall among the crowd, marrying the flavors of crab, artichoke, and a medley of cheeses in a bubbling, gooey sensation that's pure comfort on a plate.
Ingredients
- 8 oz can of crab claw meat
- 15 oz can of artichoke hearts, chopped
- 16 oz Velveeta Quesa Blanca loaf
- 8 oz shredded Swiss cheese
- 4 oz shredded smoked cheddar cheese
- 8 oz cream cheese
- 4 wedges of Laughing Cow pepper jack cheese
- 2 tbsp minced garlic
- 2 tsp paprika
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 tsp onion powder
- 2 tsp dried basil
- 2 tbsp diced jalapenos and juice
- 1 cup milk
Instructions
- Begin by melting the Velveeta Quesa Blanca, pepper jack cheese, and milk in the microwave until smooth and creamy.
- In a mixing bowl, combine all the ingredients except for the shredded Swiss and smoked cheddar cheese. Stir thoroughly until well combined.
- Pour the mixture into a medium-sized baking dish, spreading it evenly.
- Top the mixture with a generous layer of shredded Swiss and smoked cheddar cheese.
- Bake in a preheated oven at 375°F for approximately 20 to 30 minutes until the dip is heated through and the cheese on top is melted and slightly golden.
- For an extra crispy finish, broil the dip for 5 minutes until the top is nicely browned.